1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
1/2 cup warm water (110 degrees F/45 degrees C)
1 1/4 cups bread flour
2 eggs
3 cups all-purpose flour
1/4 cup margarine
1 recipe pastry for a 9 inch double crust pie
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the salt, pepper, egg, flour, and margarine until well blended. Spread 1 tablespoon of mixture in the bottom of a 9 inch double crust pie crust. Fold the top crust over to seal edges and shape like a half circle. Wrap the remaining 1 teaspoon of mixture in foil and place in the bottom of the pie pan.
In a large pot, bring water to a rolling boil. Cover, reduce heat, and simmer for 1 minute. Return mixture to a boil over medium heat; cover, and cook for 5 minutes. Pour about 2 tablespoons of water into the pan with pastry, cover, and refrigerate.
Place dumplings into the boiling water in a single layer. Cover, and simmer until cooked through, about 7 minutes.
Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Beat egg white in a small bowl until foamy. Stir egg whites into flour mixture and beat until thick. Divide mixture into two parts; add sifted flour to remaining part. Place dumplings on prepared baking sheets.
Bake in preheated oven for 45 minutes, or until golden brown. Cool before turning out of foil.